Twinkie-misu
Adapted from The Washington Post
Ingredients
1 box Hostess Twinkies
½ cup strongly brewed Zeke’s SMC
blend coffee, cooled
½ gallon SMC coffee ice cream
½ cup bittersweet chocolate, coarsely
grated chocolate shavings, or sprinkles
Slice
each Twinkie in half lengthwise. Line an 8 1/2- by 4 1/2-inch loaf pan
lengthwise with two sheets of plastic wrap, overlapping the sheets slightly in
the center of the pan. Let the excess plastic wrap hang over all sides.
Place five Twinkie halves, cream side up, crosswise in
the pan. Using a pastry brush, generously apply some of the coffee to the cut
side of each Twinkie. Spoon about a 1/2-inch layer of softened ice cream over
the Twinkies. Sprinkle with about 2 tablespoons of grated chocolate. Arrange
another five Twinkie halves on top of the chocolate, cream side up, brush with
coffee and top with another 1/2-inch layer of ice cream and another 2
tablespoons of chocolate. Repeat with the remaining ingredients, finishing with
a layer of ice cream. Smooth the top, pressing down firmly. Pan should be
filled to just above the rim. Fold plastic wrap over top of cake. Freeze for at
least 8 hours.
To serve, carefully unfold the plastic wrap from the
top of the cake and use it to lift the cake out of the pan and carefully invert
the Twinkie-misu onto a platter. Remove and discard the plastic wrap. Sprinkle
top with chocolate shavings.
Tuesday, July 16, 2013